Spinach-Sorrel Soup

Spinach-Sorrel Soup

Adapted from Vegetable Soups from Deborah Madison’s Kitchen 
Course Soup


  • 2 tablespoons butter plus extra butter for the croutons
  • 2 medium leeks white part only, chopped (scant 2 cups)
  • 2 small potatoes peeled ,quartered, and thinly sliced (1 scant cup)
  • 1 clove garlic slivered
  • 2 bunches spinach stems removed and leaves washed and chopped, or 4 cups chard or beet greens
  • 1 or 2 cups sorrel slivered
  • 2 tablespoons parsley chopped
  • 2 tablespoons chives chopped
  • sea salt
  • black pepper freshly ground
  • 6 cups water or vegetable stock or chicken stock
  • fresh lemon juice to taste
  • 1 cup small bread cubes
  • 2 tablespoons butter
  • ¼ cup cream


  • Melt butter in soup pot over medium heat; add leek, potatoes and garlic. Cook for several minutes, then add greens and herbs; season with about a teaspoon of salt. Add the liquid, stir and bring to a boil. Turn down heat and simmer, partially covered, about 20 minutes (until the potatoes are tender).
  • Purée the soup, add a squeeze of lemon and adjust salt and pepper to taste.
  • In a skillet, melt butter over medium-low heat. Toss in bread cubes and cook until crisp and golden.
  • Divide soup among bowls, swirl in cream and top with croutons.


Recipe Note: If you can’t find sorrel, substitute another type of green and add extra lemon juice to mimic sorrel’s tang.
Deborah Madison is a writer, cook and food activist with Slow Food. 
Keyword fresh spinach, sorrel, soup, spinach

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